Chinese chicken with vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | tablespoons | Chicken flavored instant bouillon |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sugar |
| 2 | cups | Cooked chicken (white meat); skinned and chopped |
| 1 | medium | Green pepper; thinly sliced |
| 1 | medium | Onion; thinly sliced |
| 1 | cup | Diagonally sliced celery |
| ½ | pounds | Fresh mushrooms; thinly sliced |
| ½ | cup | Thinly sliced water chestnuts |
| Cooked rice or chow mein noodles | ||
Directions
In a large skillet, combine water, instant bouillon, cornstarch, soy sauce and sugar. Cook over medium heat until bouillon dissolves and sauce slightly thickens. Add chicken, green pepper, onion, celery, mushrooms and water chestnuts. Simmer, uncovered, until vegetables are tender. Serve over rice or chow mein noodles. Calories: 145 per serving, 82 per ½ cup rice, 124 per ½ cup noodles. Yield: 6 servings.
LOW CALORIE
KATHY MOORE
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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